Description
This classic Pumpkin Bread recipe offers a moist, flavorful loaf infused with warm spices like cinnamon, nutmeg, and cloves. Perfect for fall or anytime you crave a comforting, homemade treat, this recipe uses canned pure pumpkin and simple pantry ingredients to deliver a tender, spicy bread ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Wet Ingredients
- 1½ sticks (¾ cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin (Libby’s recommended)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C) and position the oven rack in the middle. Grease two 8 x 4-inch loaf pans thoroughly with butter and dust with flour to prevent sticking, or use a baking spray that contains flour like Pam with Flour or Baker’s Joy.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg until fully combined. Set aside.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and sugar together until just blended.
- Add Eggs: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Continue beating for a few minutes until the mixture is very light and fluffy.
- Incorporate Pumpkin: Beat in the canned pure pumpkin. The batter may appear grainy or curdled at this point, which is normal.
- Combine with Dry Ingredients: Add the flour and spice mixture to the wet ingredients and mix on low speed just until everything is combined. Avoid overmixing to keep the bread tender.
- Fill Pans and Bake: Divide the batter evenly between the two prepared loaf pans. Bake for 65 to 75 minutes, or until a cake tester inserted in the center comes out clean.
- Cool: Allow the loaves to cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely before slicing.
Notes
- For best results, use fresh spices or grind whole spices yourself for more intense flavor.
- Ensure not to overmix the batter once the dry ingredients are added to keep the bread moist and tender.
- If you like, add ½ cup chopped nuts like walnuts or pecans for added texture.
- The bread can be stored wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze slices individually wrapped in plastic wrap and foil for up to 3 months.
- Use a toothpick or cake tester to check doneness; it should come out clean with no wet batter.
